Whatever you getdon’t over cook it - you want it tender but still with some “body” to it
geldof,
May 11, 11:34pm
I love shin, or gravy beef for the flavour and gelatinous nature of it.
crails,
May 12, 3:50am
Chuck Steak
awoftam,
May 12, 4:18am
Cross cut blade.
bella95,
May 12, 11:27am
Me three. Gravy beef seems to give a lovely colour to casseroles etc too.
twindizzy,
May 12, 11:41pm
Recently used a rump tail and it was delicious
kay34,
May 13, 3:16am
We usually use what ever is cheapest- have seen rump on special cheaper than shin,chuck, blade etc, drew the line when i scored scotch fillet at a reduced to clear for like $12/kg last year, hubby wanted steak for a slow cooker - almost took is hand off, lol
korbo,
May 13, 4:33am
Goat meat is great for slow cooker. ALso any wild pork/venison.
rainrain1,
May 13, 6:06pm
I'd probably go with rump
bella95,
May 14, 6:41am
Was surprised to see on a cooking show a while ago that goat is the most widely eaten meat in the world.
sarahb5,
May 14, 2:16pm
Why? Ever tried it?
nzpcltd,
May 14, 3:41pm
Beef Cheeks! I really dislke rump in casseroles, its too dry I think
rainrain1,
May 14, 5:27pm
A nice fatty bit of rump is all good .
bella95,
May 15, 1:48am
Only by accident when l lived in Italy, and it made me cry when l found out what it was. Bit more grown up now and with some hungry years in between l'd give it a go if offered. As to why l think l'd just always assumed it would be something like beef or chicken.
sarahb5,
Sep 22, 9:45pm
Except that beef is taboo for religious reasons in many states in Inda as well as Nepal. Goats are easy to farm
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